Can I make Grinder Salad ahead of time?

You can prep all components ahead. Store the dressing separately and toss everything together right before serving to keep the lettuce crisp.

What if I don’t like iceberg lettuce?

No problem! Romaine or mixed greens work too, but iceberg is ideal for that classic crunch and “sub shop” feel.

Can I make it vegetarian or vegan?

Absolutely! Skip the meats and add more veggies or some chickpeas for protein. For a vegan salad, use vegan mayo and skip the Parmesan or use a plant-based alternative.

Is this salad gluten-free?

Yes! All the ingredients are naturally gluten-free, just check your deli meats and cheese labels to be sure they don’t contain any additives.

Grinder Salad Recipe - LittleSpoonBites

Name: Grinder Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 3/4 cup mayonnaise; 1 tablespoon red wine vinegar; 1 teaspoon minced garlic; 1/8 cup grated Parmesan cheese; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon red pepper flakes (optional); 1 head iceberg lettuce, chopped; 1/4 cup sliced red onion; 1 cup diced tomato; 1/2 cup pepperoncini, sliced; 1/2 cup diced provolone cheese; 1/2 cup chopped salami; 1/2 cup chopped deli turkey

Description

This Grinder Salad recipe transforms your favorite sandwich flavors into a vibrant, crunchy salad topped with creamy, zesty dressing. Perfect as a quick lunch or light dinner, it’s filled with fresh iceberg lettuce, deli meats, provolone, tangy pepperoncini, and a bold Italian-inspired dressing. Ready in just 10 minutes, this salad is satisfying, protein-rich, and packs plenty of flavor in every bite.

Ingredients

Units Scale

Dressing

3/4 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon minced garlic
1/8 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes (optional)

Salad

1 head iceberg lettuce, chopped
1/4 cup sliced red onion
1 cup diced tomato
1/2 cup pepperoncini, sliced
1/2 cup diced provolone cheese
1/2 cup chopped salami
1/2 cup chopped deli turkey

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Instructions

Make the Dressing: In a large mixing bowl, combine the mayonnaise, red wine vinegar, minced garlic, grated Parmesan, dried oregano, salt, ground black pepper, and optional red pepper flakes. Whisk thoroughly until smooth and well blended.
Assemble the Salad: Add the sliced red onion, pepperoncini, diced tomatoes, provolone cheese, chopped salami, and chopped turkey directly into the bowl with the dressing. Gently toss to coat the ingredients evenly.
Add Lettuce and Toss: Top the mixture with chopped iceberg lettuce. Toss everything together until the lettuce is completely coated in dressing and all ingredients are evenly distributed.
Serve: Portion the salad into individual bowls or plates and serve immediately for best taste and crunch.

Notes

If you prefer a vegetarian version, omit the salami and turkey and add extra cheese or canned chickpeas for protein.
Adjust the spiciness by increasing or omitting the red pepper flakes and pepperoncini.
Best enjoyed fresh, as the lettuce can lose crispness if stored for long after mixing with dressing.
Customize by adding olives, cucumbers, or swapping provolone for mozzarella as desired.

Nutrition

Serving Size: 1 serving (about half the recipe)
Calories: 383
Sugar: 10g
Sodium: 2323mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg